Vegan Pierogi

Ingredients

To adapt this dish to vegan cuisine, we have replaced the traditional ingredients such as eggs and dairy with plant-based alternatives. The filling has been revamped to include a variety of vegetables, herbs, and plant-based proteins, resulting in a delicious and cruelty-free version of the classic Pierogi. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (150g) cooked mashed potatoes 1 cup (150g) cooked mashed potatoes
• 1/2 cup (75g) cooked and mashed sweet peas 1/2 cup (75g) cooked and mashed sweet peas
• 1/4 cup (40g) finely chopped onion 1/4 cup (40g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (75g) finely chopped mushrooms 1/2 cup (75g) finely chopped mushrooms
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• Vegan sour cream and chives, for serving Vegan sour cream and chives, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the mashed potatoes, sweet peas, onion, garlic, mushrooms, parsley, salt, and pepper. Mix well to create the filling.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges together to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 5 minutes, or until they float to the surface.
7. 7.
   Remove the pierogi from the water using a slotted spoon and transfer them to a plate.
8. 8.
   Serve the Vegan Pierogi hot, topped with vegan sour cream and chives.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the best texture.
• Mushrooms — Sauté the mushrooms before adding them to the filling to enhance their flavor.
• Fresh parsley — Chop the parsley finely to evenly distribute its fresh taste throughout the filling.
• Vegan sour cream — Look for store-bought vegan sour cream or make your own using cashews or tofu as a base.
• Chives — Finely chop the chives and sprinkle them over the pierogi for a burst of freshness.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• If the dough is too sticky, add a little more flour. If it's too dry, add a splash of water.
• Experiment with different fillings such as sauerkraut, spinach, or vegan cheese for variety.
• Leftover pierogi can be frozen and reheated later for a quick and convenient meal.
• Serve the pierogi with a side of sautéed onions for extra flavor.

Serving advice

Serve the Vegan Pierogi as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or party snack. Don't forget to provide vegan sour cream and chives for dipping or topping.

Presentation advice

Arrange the Vegan Pierogi on a platter, garnished with a sprinkle of fresh parsley and a dollop of vegan sour cream. The vibrant colors of the filling will make the dish visually appealing. Serve them warm to showcase their enticing aroma.